Ingredients:
1 pkg. (10.75 oz.) frozen pound cake, thawed, cut into 10 slices
1 can (21 oz.) pie filling, any flavor
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup BAKER’S ANGEL FLAKE Coconut
Green food coloring
Assorted jelly beans and other Easter candies and decorations
Directions:
LINE bottom of 12×8-inch baking dish with cake slices. Top with pie filling and whipped topping.
REFRIGERATE 1 hour or until ready to serve.
TINT coconut pale green with food coloring. Sprinkle over center of whipped topping. Decorate with jelly beans, Easter candies and decorations. Cut into 16 pieces. Store leftover dessert in refrigerator.
As stay-at-home moms for eight years, Melissa and Shelley know what it takes to live a savvy lifestyle within a budget. Their passion for helping people has expanded their reach from Stockpiling Moms.com to also including speaking engagements, book authors (Savvy Saving Couponing Secrets from the Stockpiling Moms) and conference co-hosts. Melissa and Shelley are best friends who met through 
I may or may not have just licked my computer screen. hehe. Can’t wait to make this!!!!!
I love it!